Photo by Goran Kosanovic for The Washington Post
This soup, a golden puree of carrots with curry spices (onion, garlic, cumin, coriander, turmeric, cayenne pepper) and coconut milk, is a supremely comforting and satisfying way to get your vegetables when it is cold outside. Serve this coconut curry carrot soup as a starter or alongside a sandwich or avocado toast for a fulfilling meal.
The soup can be refrigerated for up to 3 days, or frozen for up to 3 months. You may need to thin it with water when reheating.
Coconut Curry Carrot Soup
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons peeled, finely grated, fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Pinch ground cayenne pepper
1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
4 cups low-sodium chicken broth
1 cup low-fat coconut milk
2 teaspoons honey
Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.
Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.
Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, be sure to allow the soup to cool first.). Serve warm.
Makes 6 servings
Serving size: about 1 1/2 cups
Per Serving: Calories 140; Total Fat 6g (Sat Fat 3g); Protein 5g; Carb 18g; Fiber 4g; Cholesterol 0mg; Sodium 430mg: Sugars 9g (including 2g added sugars)